Kale and Black bean chile verde

Name: Kale and Black bean chile verde
Yield: Serves 6
Ingredients: 1 pound tomatillos, husked and diced; 1 medium onion, diced; 2 tomatoes, chopped; 3 jalapeno or serrano chilies, diced; 1 carrot, chopped; 2 clove garlic, smashed; 1 bunch kale, roughly chopped; 1 bunch cilantro, chopped; 2 ribs celery, diced; 6 cups vegetable stock; 2 cans black beans, drained and rinsed; salt to taste

By Alexandra V. Jones • September 4, 2013 • 0 Comments

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Author Notes: A spicy plant based version of the Mexican restaurant classic —Alexandra V. Jones

Serves 6

1 pound tomatillos, husked and diced
1 medium onion, diced
2 tomatoes, chopped
3 jalapeno or serrano chilies, diced
1 carrot, chopped
2 clove garlic, smashed
1 bunch kale, roughly chopped
1 bunch cilantro, chopped
2 ribs celery, diced
6 cups vegetable stock
2 cans black beans, drained and rinsed
salt to taste

In a medium sauce pan, add tomatillos, tomatoes, onion, chilies, ½ the cilantro, garlic, carrots and celery with the vegetable stock.
Bring to a boil, reduce heat to medium low, cook 15 minutes, then blend half of this in a blender or use a stick blender, be sure to leave a little texture.
Add Kale, and beans, cook 15 more minutes, add the rest of the cilantro and serve over rice or with tortillas! Ole’ frijole!